EP0231210A4 - Long life food product. - Google Patents

Long life food product.

Info

Publication number
EP0231210A4
EP0231210A4 EP19860904046 EP86904046A EP0231210A4 EP 0231210 A4 EP0231210 A4 EP 0231210A4 EP 19860904046 EP19860904046 EP 19860904046 EP 86904046 A EP86904046 A EP 86904046A EP 0231210 A4 EP0231210 A4 EP 0231210A4
Authority
EP
European Patent Office
Prior art keywords
product
bread
wrapper
layer
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19860904046
Other languages
German (de)
French (fr)
Other versions
EP0231210A1 (en
Inventor
Trevor Allan Larsen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0231210A1 publication Critical patent/EP0231210A1/en
Publication of EP0231210A4 publication Critical patent/EP0231210A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves

Definitions

  • This invention relates to a method of packaging a food product to provide it with a shelf-life without refrigeration which exceeds the shelf-life that can be reasonably expected from the same product as now produced when it is stored in un-refrigerated conditions.
  • shelf-life is meant the period of time between manufacture and the time when the product becomes uneatable from a health and/or acceptable standard of quality viewpoint.
  • many flour based products will develop fungus or mildew, bread is one such product, if allowed to stand on a shelf for a period of time thereby rendering the product unacceptable to the consumer.
  • the invention further provides a product when so packaged.
  • the invention has relevance to bread and flour based products which normally have a shelf-life without refrigeration which is in the order of a few days.
  • the present invention provides a packing for bread and like flour based products which will ensure a shelf-life of a number of weeks even when stored under ambient air temperatures.
  • the invention has particular relevance to a bread or bread like product which needs to be reheated to bring it to preferred edible condition, that is to render it table presentable as a heated product.
  • One such product is a the common "long" bread roll which may, if desired, be laterally or longitudinally sliced and flavoured by inserting between the slices a flavouring medium e.g. garlic, cheese/bacon, herb or like flavoured butter and is then packaged.
  • a flavouring medium e.g. garlic, cheese/bacon, herb or like flavoured butter
  • the flavouring medium is liquified to the extent that it soaks into the bread and so provides simply and efficiently hot flavoured slices of a- bread roll. Additionally,there is no loss of moisture from the bread product during the heating process ensuring the product has a "fresh" moist texture when presented to the user.
  • the proposals of the invention therefore have advantages over known practices in which a sliced roll similarly provided with flavoured butter is heated in an oven. Under such conditions there is a loss of moisture from the bread product during the heating process resulting in the final product lacking the "fresh" moist texture which is desirable in a bread product.
  • the invention can be broadly said to be for the packaging of an extended shelf-life heatable bread or like flour based product by means of a method comprising the steps of providing a heat sealable substantially air impermeable wrapper with a heat sealing temperature above a preparation temperature to which a bread product wrapped therein would be heated in a subsequent operation to make the bread product table presentable and packing the bread product in the wrapper in the presence of a substantially oxygen free non-toxic gas " and then heat sealing the wrapper to enclose the bread product in an enviroment comprised of the said gas.
  • the bread product is one which is substantially fat and sugar free.
  • the wrapper is preferably one comprising a number of layers.
  • One suitable wrapper would have an outer layer of sheet polyester with at least one metallised surface with an inner layer of heat sealable cast polypropylene or like heat sealable plastics material overlying the metallised surface.
  • the wrapper can be made from sheet polyester with a nylon barrier layer in place of the metallised surface and an inner layer of heat sealable cast polypropylene.
  • the latter wrapping material would be satisfactory for use in a microwave oven whereas the former would not.
  • Such laminates would have a heat sealing temperature in the order of 180 degrees C which is well above the required reheat temperature for causing a spread on the cut surfaces of a pre-prepared bread product to soak into the bread or for otherwise preparing the bread for eating in a heated form. It is envisaged that the heating process would be at a temperature in the order of 150-160 degrees C and would take place at this temperature for a period of 15 to 20 minutes.
  • the bread or bread like product may have many forms.
  • the bread would be in the nature of a long bread roll.
  • the roll may be transversely or longitudinally cut to provide slices, possibly not completely separated each from its neighbours. Between slices there could be placed, for example by hand, a pat of butter or other meltable substance which may be flavoured.
  • a liquid or semi-liquid -flavoured substance could be deposited between slices as for example by a mechanical means, e.g. through a nozzle connected to a pump or a spray device.
  • the substance placed between the slices would be comparatively stable at room temperatures but would become sufficiently fluid at the temperatures proposed for heating,in order to render it table presentable as a heated product, to cause the substance to soak into the bread to flavour the bread slices.
  • other fillings e.g. meats, have been found to have extended usable non-refrigerated shelf-life when packaged with bread products as proposed.
  • the preferred gas for the packaging operation is carbon dioxide but other non-toxic oxygen free gases could be used.
  • shelf-life is intended to mean the period during which the bread product will remain fresh enough to be eaten without reheating or other freshening process.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A long life bread or like flour based product provided by packaging the product in an oxygen free atmosphere within a heat sealable substantially air impermeable laminate having a heat sealing temperature above a predetermined preparation temperature to which the product would be heated to render it table presentable as a heated product.

Description

"LONG LIFE FOOD PRODUCT"
- 1 -
This invention relates to a method of packaging a food product to provide it with a shelf-life without refrigeration which exceeds the shelf-life that can be reasonably expected from the same product as now produced when it is stored in un-refrigerated conditions. By shelf-life is meant the period of time between manufacture and the time when the product becomes uneatable from a health and/or acceptable standard of quality viewpoint. As is well known many flour based products will develop fungus or mildew, bread is one such product, if allowed to stand on a shelf for a period of time thereby rendering the product unacceptable to the consumer. The invention further provides a product when so packaged.
The invention has relevance to bread and flour based products which normally have a shelf-life without refrigeration which is in the order of a few days. The present invention provides a packing for bread and like flour based products which will ensure a shelf-life of a number of weeks even when stored under ambient air temperatures.
The invention has particular relevance to a bread or bread like product which needs to be reheated to bring it to preferred edible condition, that is to render it table presentable as a heated product. One such product is a the common "long" bread roll which may, if desired, be laterally or longitudinally sliced and flavoured by inserting between the slices a flavouring medium e.g. garlic, cheese/bacon, herb or like flavoured butter and is then packaged.
By reheating such a product whilst still in the packaging as proposed by this invention the flavouring medium is liquified to the extent that it soaks into the bread and so provides simply and efficiently hot flavoured slices of a- bread roll. Additionally,there is no loss of moisture from the bread product during the heating process ensuring the product has a "fresh" moist texture when presented to the user. The proposals of the invention therefore have advantages over known practices in which a sliced roll similarly provided with flavoured butter is heated in an oven. Under such conditions there is a loss of moisture from the bread product during the heating process resulting in the final product lacking the "fresh" moist texture which is desirable in a bread product.
It is immediately seen that such a product has great commercial advantages.
The invention can be broadly said to be for the packaging of an extended shelf-life heatable bread or like flour based product by means of a method comprising the steps of providing a heat sealable substantially air impermeable wrapper with a heat sealing temperature above a preparation temperature to which a bread product wrapped therein would be heated in a subsequent operation to make the bread product table presentable and packing the bread product in the wrapper in the presence of a substantially oxygen free non-toxic gas" and then heat sealing the wrapper to enclose the bread product in an enviroment comprised of the said gas.
Preferably the bread product is one which is substantially fat and sugar free.
The wrapper is preferably one comprising a number of layers. One suitable wrapper would have an outer layer of sheet polyester with at least one metallised surface with an inner layer of heat sealable cast polypropylene or like heat sealable plastics material overlying the metallised surface. Alternatively the wrapper can be made from sheet polyester with a nylon barrier layer in place of the metallised surface and an inner layer of heat sealable cast polypropylene. The latter wrapping material would be satisfactory for use in a microwave oven whereas the former would not. Such laminates would have a heat sealing temperature in the order of 180 degrees C which is well above the required reheat temperature for causing a spread on the cut surfaces of a pre-prepared bread product to soak into the bread or for otherwise preparing the bread for eating in a heated form. It is envisaged that the heating process would be at a temperature in the order of 150-160 degrees C and would take place at this temperature for a period of 15 to 20 minutes.
The bread or bread like product may have many forms. In a preferred form the bread would be in the nature of a long bread roll. The roll may be transversely or longitudinally cut to provide slices, possibly not completely separated each from its neighbours. Between slices there could be placed, for example by hand, a pat of butter or other meltable substance which may be flavoured. Alternatively, a liquid or semi-liquid -flavoured substance could be deposited between slices as for example by a mechanical means, e.g. through a nozzle connected to a pump or a spray device. The substance placed between the slices would be comparatively stable at room temperatures but would become sufficiently fluid at the temperatures proposed for heating,in order to render it table presentable as a heated product, to cause the substance to soak into the bread to flavour the bread slices. Alternatively, other fillings, e.g. meats, have been found to have extended usable non-refrigerated shelf-life when packaged with bread products as proposed.
The preferred gas for the packaging operation is carbon dioxide but other non-toxic oxygen free gases could be used.
The foregoing description has been limited to packaging in an inert oxygen free atmosphere in order to achieve the greatest possible non-refrigerated shelf-life. It would be possible, however, to provide a product having lesser non-refrigerated shelf-life, but considerably more than the bread products now available, by packing the bread in the preferred packaging material described above in an ambient air atmosphere. Experimentation has shown that bread products packed as proposed in a carbon dioxide atmosphere have a non-refrigerated shelf-life of up to sixteen weeks. A product with a like recipe packed in the preferred wrapping material in an ambient air atmosphere has a non-refrigerated shelf-life of 10 to 14 days.
On the other hand a commercially available bread product packed in the conventional plastic bag has a non-refrigerated shelf-life of, in the order of, 3 to 4 days. The term shelf-life is intended to mean the period during which the bread product will remain fresh enough to be eaten without reheating or other freshening process.

Claims

The Claims :-
1. A method of packaging a bread or like four based product- to give it an extended shelf life, the method comprising the steps of providing a heat sealable substantially air impermeable wrapper with a heat sealing temperature above a preparation temperature to which a bread product wrapped therein would be heated in a subsequent operation to make the bread product table presentable as a heated product and packing the bread product in the wrapper in the presence of a substantially oxygen free non-toxic gas and then heat sealing the wrapper to enclose the bread product in an enviroment comprised of the said gas.
2. The method claimed in claim 1 wherein the wrapper is a laminated material comprising two layers being respectively a layer of polyester film and a layer of polypropylene with a metalised surface which lies adjacent the polyester film.
3. The method as claimed in claim 1 wherein the wrapper is a laminated material comprising three layers in order being a layer of polyester film, a layer of nylon film and a layer of polypropylene film.
4. The method as claimed in anyone of the claims 1 to 3 including the step of slicing the bread product prior to sealing the product in the wrapper.
5. The method as claimed in claim 4 including the step of-placing a filling material between the slices prior to sealing the product in the wrapper.
6. The method as claimed in claim 5 wherein the filling material is a spreadable flavoured substance.
7. The method as claimed in claim 5 or claim 6 wherein the filling material is one which will melt at a temperature at or below the preparation temperature.
8. The method as claimed in claim 5 wherein the filling material is a fluid substance.
9. The method as claimed in anyone of claims 1 to 8 including the step of subjecting the wrapped product to a heating step at a temperature in the range 150 to 160 degrees C.
10. A method of packaging a bread or like flour based product to give it an extended shelf life, as hereinbefore described.
11. A bread product when packaged by the method as claimed in anyone of the claims 1 to 10.
EP19860904046 1985-07-19 1986-07-08 Long life food product. Withdrawn EP0231210A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPH155685 1985-07-19
AU1556/85 1985-07-19

Publications (2)

Publication Number Publication Date
EP0231210A1 EP0231210A1 (en) 1987-08-12
EP0231210A4 true EP0231210A4 (en) 1988-10-06

Family

ID=3771183

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19860904046 Withdrawn EP0231210A4 (en) 1985-07-19 1986-07-08 Long life food product.

Country Status (3)

Country Link
EP (1) EP0231210A4 (en)
JP (1) JPS63500584A (en)
WO (1) WO1987000506A1 (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8702505A (en) * 1987-10-20 1989-05-16 Tevopharm Schiedam Bv METHOD FOR PACKING BAKERY PRODUCTS SUCH AS BREAD.
GB8826000D0 (en) * 1988-11-07 1988-12-14 United Biscuits Ltd Sandwich preservation
GB8825999D0 (en) * 1988-11-07 1988-12-14 United Biscuits Ltd Food product packaging
US4961937A (en) * 1988-11-22 1990-10-09 Rudel Harry W A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
CH682973A5 (en) * 1990-10-10 1993-12-31 Eclair Vuilleumier S A dough conditioning ready for use.
FR2691130B1 (en) * 1992-05-12 1995-04-14 Viennoiserie Fine Filled bread packed in blister.
ES2072823B1 (en) * 1993-11-22 1996-02-16 Jose Miguel Poveda S A Jomipsa LONG-LASTING BAKERY AND BAKERY PRODUCTS.
US6060088A (en) * 1997-02-28 2000-05-09 Akimoto; Yoshihiko Preparing a packaged edible baked product
GB2327330B (en) * 1997-07-11 2001-05-23 Marks Spencer Plc Bread package for home or in-store baking
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB723635A (en) * 1952-11-21 1955-02-09 Harald Norheim Method of producing clap-bread or the like
US3983256A (en) * 1975-02-10 1976-09-28 The Pillsbury Company Precooked farinaceous foods adapted for microwave heating and a syrup topping therefor
DE2722621A1 (en) * 1976-05-19 1977-12-08 British American Tobacco Co FLEXIBLE BAG
DE2719113A1 (en) * 1977-04-29 1978-11-09 Sengewald Kg Karl H Polymer film laminate for packaging - comprises a gas, vapour and odour impermeable polymer support laminated with a metal coating or a metal pigmented polymer film

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH118702A (en) * 1925-06-26 1927-01-17 Peter Linder Method of making sterilized bread.
FR1315958A (en) * 1961-12-16 1963-01-25 Julien Damoy Ets Preservation process for industrial pastries
DE1442010A1 (en) * 1964-08-28 1968-10-24 Rudolf Dehne Process for the preservation and permanent packaging of bread
FR2062520A5 (en) * 1970-09-23 1971-06-25 Buquet Alain Foodstuffs preserved with oxides of nitrogen
GB1538428A (en) * 1975-03-26 1979-01-17 Unilever Ltd Food products
FR2406392A1 (en) * 1977-10-21 1979-05-18 Joulin Gerard BAKERY PRODUCT AND ITS MANUFACTURING PROCESS
US4357356A (en) * 1978-10-06 1982-11-02 Gerard Joulin Bread and method for making same
DE2906272A1 (en) * 1979-02-19 1980-10-16 Franz Stuerzer Durable bakery products packing - is made of material impervious to water-vapour and oxygen and filled with inert gas at controlled humidity

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB723635A (en) * 1952-11-21 1955-02-09 Harald Norheim Method of producing clap-bread or the like
US3983256A (en) * 1975-02-10 1976-09-28 The Pillsbury Company Precooked farinaceous foods adapted for microwave heating and a syrup topping therefor
DE2722621A1 (en) * 1976-05-19 1977-12-08 British American Tobacco Co FLEXIBLE BAG
DE2719113A1 (en) * 1977-04-29 1978-11-09 Sengewald Kg Karl H Polymer film laminate for packaging - comprises a gas, vapour and odour impermeable polymer support laminated with a metal coating or a metal pigmented polymer film

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
FOOD TECHNOLOGY, vol. 38, no. 3, March 1984, pages 67-71,73, Chicago, Illinois, US; F.M. TERLIZZI et al.: "Processing and distributing cooked meats in flexible films" *
See also references of WO8700506A1 *

Also Published As

Publication number Publication date
WO1987000506A1 (en) 1987-01-29
EP0231210A1 (en) 1987-08-12
JPS63500584A (en) 1988-03-03

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